8ouncesamarena cherries in syrup* plus more for serving, if desired.
Instructions
Drain the cherries and reserve the syrup. Wrap the cherries in plastic or put into an airtight container and refrigerate. Set the syrup aside.
Whisk together the egg yolks and sugar in a small bowl until pale and creamy. Set aside.
Heat the milk and cream in a medium saucepan until hot but not quite simmering. Whisk some of the hot liquid into the eggs, and then return to the pan, whisking constantly as the mixture heats up and thickens. Do not allow it to boil.
Once the mixture coats the back of a spoon remove from the heat and stir in the almond extract and the reserved cherry syrup. Let cool and then refrigerate until fully chilled (I leave it overnight.)
Process the chilled gelato base in your ice cream maker according to its directions. Add the cherries into the ice cream just before it finishes churning, and allow them to get evenly incorporated. Note: you can leave the cherries whole or slice some of them in half.
Turn the soft gelato into a freezer safe container, cover with plastic, and freeze until firm enough to scoop, at least 4 hours.
If your ice cream has become too hard to scoop, leave out on the counter briefly to allow it to soften to a sccop-able consistency.
Notes
*If you want to serve your gelato with cherry syrup and more cherries, plan on buying an extra 8 ounce jar.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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